Chop the potato, onion, ginger, and green chili. Shell the peas and rinse them with water.

Heat oil in a skillet. Add asafoetida and cumin seeds, and let them sizzle. Add green chili and ginger, and sauté.

Add the chopped onion and sauté. Add the green peas and mix. Add the chopped potato and mix again.

Add red chili powder and salt, cover, and cook for 3-4 minutes. Then add coriander powder, dried mango powder, and garam masala powder, and mix well.

Stir after adding the spices. Add chopped cilantro and mix.

Green Pea Ghugni is ready. It's very tasty. Serve hot for breakfast or with evening tea.